As the chilly weather begins to set in, I’m always in the mood for warm and comforting dishes! There’s something about dishes like chili, soups, roasts, and casseroles that just make me happy when the temperatures drop! My crockpot becomes more prevalent in the fall, too!
We’ve had an unusually hot summer in Colorado this year and we’re still in the mid-70’s to low 80’s these past couple weeks. As much as I love the warmer weather, I’m ready for some cooler temps! This also means that I am in search of cold-weather friendly recipes :)
Check out some of these recipes that have become our new favorites lately!
- 1½ lbs boneless chicken breast
- 3 cans petite diced tomatoes (14.5 oz each)
- 2 cups medium salsa
- 1 (14.5 oz) can corn, undrained
- 2 (14.5 oz) cans black beans, drained and rinsed
- 1 pkg ranch seasoning
- 1 pkg taco seasoning
- Toppings - cheese, sour cream, tortilla strips ect
- Combine all ingredients in crock-pot and cook on low 4-5 hours.
- Remove chicken from crock pot and shred.
- Place chicken back in crock pot and stir.
- Serve with desired toppings.
- Makes enough for leftovers too! :)
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
- 1 cup water
- 3/4 cup uncooked long grain white rice
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1 1/4 pounds skinless, boneless chicken breast halves
- Stir the soup, water, rice, paprika and black pepper in an 11x8x2-inch baking dish.
- Top with the chicken.
- Season with additional paprika and black pepper.
- Cover the baking dish.
- Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
- Let stand for 10 minutes.
- Stir the rice before serving.
- 4 lbs chuck roast
- salt and pepper to taste
- 1 packet dry onion soup mix
- 1 cup water
- 3 carrots, chopped
- 1 onion, chopped
- 3 potatoes, peeled and cubed
- 1 stalk celery, chopped
- Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
- Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
- Cover and cook on Low setting for 8 to 10 hours.
- I always add additional seasoning to my pot roast- nothing specific and it's usually different each time. Whatever pairs well with each other is my go-to! Also, I RARELY measure seasonings.
- 1 lb lean chopped turkey meat or ground beef
- 1 garlic, minced
- 1/4 onion, minced
- 1 tsp garlic powder
- 1 tsp cumin powder
- salt to taste
- 3 large sweet red bell peppers, washed
- 1 cup fat free chicken broth
- 1/4 cup tomato sauce
- 1 1/2 cups cooked rice
- Olive oil spray
- 1/4 cup reduced fat shredded cheese (cheddar or mozzarella are my favorites!)
- Heat oven to 400°.
- Spray a little olive oil spray in a medium size saute pan and heat on a medium flame.
- Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey.
- Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through.
- Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.
- Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish.
- Spoon the meat mixture into each pepper half and fill it with as much as you can.
- Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan.
- Cover tight with aluminum foil and bake for about 35 minutes.
- Top with shredded cheese and enjoy!
- We typically eat 2 halves each so this only feeds 3 people when we make it.
- Also, we double the meat mixture each time so we can freeze half of it for a later date!
What are some of your favorite cold-weather recipes?
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Our Favorite Snack & Dip Combos
Simple Breakfast Recipes